[Passover in the Fridge] Thai Coconut Chicken with Sweet Chili Sauce

Thai Coconut Chicken with Sweet Chili Sauce | Found in the Fridge

I have had this Budget Bytes recipe saved in my Pinterest for a long time, waiting to try it out. I wanted to come up with a way to make Asian food over Passover, so this was the perfect soy-sauce-free recipe. My family was cautious about this recipe at first – before I made this everyone said, “I’m not sure I’ll like coconut on chicken,” “I don’t really like coconut.” This chicken ended up being really popular. The coconut isn’t overwhelming, just light enough to make it taste Thai. I also found a recipe for homemade Sweet Chili Sauce from life tastes like food which I modified for Passover (and to make it less spicy). The coconut chicken and dipping sauce go well together for a light and flavorful Thai meal.
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[Passover in the Fridge] Quinoa Power Bites

Broccoli Quinoa Power Bites | Found in the Fridge

I had this recipe on Pinterest for the longest time to save for later. Since it featured quinoa and was (almost) kosher for Passover, I figured now was the perfect time to make them! They are so cute and yummy, full of vegetables and protein. I found this recipe on a blog that is full of great ideas and recipes – everything I have made from it has been great. I highly encourage you to check out The Slow Roasted Italian.

These are a perfect side dish with a meal, or could be an easy portable snack. They would also be great to serve as appetizers or hors d’oeuvres a party

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Peanut Noodles

This is one of my favorite recipes to make for potlucks. Its easy, fast, and can be served hot or cold. It’s a great vegan main-dish option that everyone else will enjoy too. You can even make it gluten-free if you substitute rice or rice-based noodles for pasta.

I first made it with this recipe, and I highly recommend it.

I’ve posted here the instructions for how I would usually make it, but when I made it last I had to leave some things out because I didn’t have them. I used macaroni instead of spaghetti, white sugar instead of brown, and I had to leave out the ginger and scallions. The flavor is much less complex without these ingredients, but it still tastes ok. This isn’t the first time I’ve needed ginger, though, so if you’re planning on making a decent amount of Asian-style food, I’d recommend picking it up. I also want to experiment with using ginger in other types of food, because it’s a great spice that isn’t used very often, so it should give your food an unusual, new taste.

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General Gau’s Tofu

General Gau's Tofu | Found in the Fridge

I really wanted toorder in Chinese food, but I decided I would take on the challenge of making it myself. I was craving General Gau’s Chicken, one of my favorite things to get from Chinese restaurants. In researching it online, I discovered that it goes by a variety of names, including General Tso’s Chicken.

I didn’t have any chicken in the house, so I used tofu. I’ve had it before at restaurants with fake chicken, so I figured tofu would be pretty similar.

I chose this recipe from The Hungry Mouse because it was the only one I could find that didn’t call for corn starch, which I didn’t have. I also modified her recipe a lot based on what I could find. If you want to make this, I HIGHLY recommend using her original recipe. But I’ll post what I did and what I learned from the experience, because in this case I think one of the important things is how it is cooked, not just the ingredients you use in the sauce.

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Deep Dish Pizza

Deep Dish Pizza | Found in the Fridge

Not everyone likely has pizza sauce lying around the kitchen, but we did, so I bought some pizza dough to go with it. I chose to use the veggies I had on hand, but I would love to do this with more planning and make a pizza where I plan out the flavors better (though that doesn’t really go with my “found in the fridge” motto). I used red peppers, olives, onion, and dried cranberries, but I would have added spinach or broccoli if I had it. You can use whatever you have or like. For instance, I don’t like mushrooms or tomatoes, but I could have used them too.


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Rebecca’s Pumpkin Lasagna

I first tasted this scrumptious lasagna at my friend Rebecca’s house. Everyone at dinner LOVED it, and I demanded the recipe. I haven’t gotten a chance to make it yet, so this was my first go. My cousin (who I’m staying with at the moment) suggested we throw in the roasted broccoli from last night. So, here it is: Continue reading